Servings: 2
Ingredients:
Content
|
Quantity
|
Comment
|
Okra / Bhindi
|
250 grams
|
Chopped
|
Oil
|
2 tbsp
|
|
Mustard seeds
|
1 tsp
|
|
Jeera
|
1 tsp
|
|
Turmeric powder
|
¼ tsp
|
|
Salt
|
To taste
|
|
Red chili powder
|
1 tsp
|
|
Coriander powder
|
1 tsp
|
|
Jeera powder
|
1 tsp
|
|
Sabji masala / kitchen king
masala / Sambar powder
|
1 tsp
|
|
Coconut
|
2 tbsp
|
Desiccated
|
Coriander leaves
|
2-3 tbsp
|
|
Curry leaves
|
1 sprig
|
|
Channa dal
|
1 tsp
|
|
Lemon juice
|
1 tsp
|
Method:
Heat oil in a pan and add mustard seeds. Once they start popping add jeera and curry leaves.
Add the chopped bhindi, turmeric and salt and saute till the gum of bhindi dries up.
Add coriander powder, jeera powder, red chili powder, sambar / sabji / kitchen king masala and mix well.
Cook covered until the raw smell is gone.
Add the coconut and coriander leaves and cook covered for a minute more. Turn off the heat. Sprinkle lemon juice and keep it covered for a minute.
Serve with roti's, chapati's or as a side dish with rice.
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